I love to cook. I love to eat. I can't use the toaster without making a mess.

Wednesday, July 28, 2010

Guest Post, Evan Baltazar: Double Chocolate Almond Biscotti

I was really excited when Evan of swEEts by e contacted me about guest posting. I just recently started reading her blog because my huge sweet tooth got all excited when she made Swiss swirl ice cream, red velvet cupcakes and bite-size s'mores. Chick knows the way to my heart. And her creations are pretty. She just made a wedding cake (her first, of many I'm sure!) for her friends and it was gorgeous. Consider me officially impressed.

I also read the first line of her post, where she mentions loving coffee. Sold. You can be on my blog anytime you want Evan! Anyway, here she is with a bangin' biscotti recipe! Take it away, Evan...

If you're anything like me then you love coffee and if you love coffee, well then you (should) adore biscotti.

It is my firm belief that every good cup of coffee deserves a delicious baked good to be paired with, but unfortunately, with the hustle and bustle of our busy work week we often forget this and let our morning cup of joe go without… but fear no more!

Although muffins, scones and rolls are wonderful breakfast baked goods, they don't keep very well throughout the week. Day one of a muffin is great...day two, OK… but much longer than that and you're not getting much. The great thing about biscotti? they can be kept for a week or more in an air tight container! A delicious, dunkable, dippable, little breakfast cookie that can be made in one batch and munched on all week long- fabulous.

One of my favorite baking books, 'A Passion for Baking' by Marcy Goldman, has a whole section dedicated to this delectable little treat, which is where this recipe comes from. She has recipes for everything from Cafe Late Caramel Biscotti to Blueberry Biscotti Bones and these Double Chocolate Biscotti (I added the almonds). These biscotti were actually baked with Mountain Man (my boyfriend) in mind who requested something chocolate-y for breakfast that he can bring camping with him. Since biscotti can be easily packed and kept a while, they seemed the perfect choice. With two different kinds of chocolate chips and a chocolate base, this is sure to get him the chocolate fix he needs.

A word of warning, there are a few steps involved when making biscotti- a lot of removing, cooling, and returning to the oven. Biscotti gets its crispy texture from the second baking, making the extra steps crucial for their texture...I swear it is totally worth it!

Double Chocolate Almond Biscotti

Total bake time: about 1 1/2 hours

Makes 1 1/2 dozen biscotti (I halved the recipe)

1/2 cup unsalted butter (1 stick)

1/2 cup plus 6 TBS sugar

2 large eggs

1 tsp vanilla extract

2 1/2 TBS cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/4 cup all purpose flour

1/2 cup semi-sweet chocolate chips

1/2 cup white chocolate chips

1/2 cup sliced almonds

Preheat oven to 350. Line baking sheet with parchment paper.

In a small bowl, whisk flour, cocoa, baking powder, baking soda and salt.

In a large bowl, cream butter and sugar. Add eggs one at a time and vanilla.